| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | Cakes, Desserts | 12 | Servings |
INGREDIENTS
| 4 | c | Strawberry ice cream |
| 1/3 | c | Chocolate sauce, chilled |
| 4 | c | Vanilla ice cream |
| 14 | oz | Canned pineapple |
| 4 | c | Chocolate ice cream |
| 1/2 | c | Whipping cream |
| 1 | tb | Icing sugar |
| 1 | Banana, sliced | |
| 1 1/4 | c | Frozen strawberries |
| 3 | tb | Granulated sugar |
| 1/2 | ts | Orange rind, grated |
| 1 | tb | Orange juice, or water |
| 1 | ts | Cornstarch |
| 1 | c | Granulated sugar |
| 3/4 | c | Whipping cream, or evaporated milk |
| 1/2 | c | Unsweetened cocoa powder |
| 1 | ts | Vanilla |
| pn | Salt |
INSTRUCTIONS
STRAWBERRY SAUCE CHOCOLATE SAUCE Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth. Let cool. [Makes 1-1/2 cups.] Cake: Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Freeze for 20 minutes or until firm. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.] Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled. Whip cream with icing sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #259 Date: Sat, 21 Sep 1996 20:43:56 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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